Sponsored by The Lange Law Firm

Salmonella

On May 14, 2018, attorneys Jory Lange and Rebecca Vinocur filed the first lawsuit in the nation arising out of the multi-state Salmonella outbreak from contaminated eggs that is currently affecting the East Coast.

The complaint was filed on behalf of an elderly woman in Florida against Rose Acre Farms, Inc. dba Hyde County Egg, Moran Foods, LLC, and Save-A-Lot Food Stores, LTD. The complaint alleges that the Florida woman ate eggs contaminated with Salmonella from a local Save-A-Lot Food Store.

“Elderly people, like our client, and the very young are especially at risk for developing severe Salmonella infections. Check your eggs. If you have the recalled eggs in your home, you should throw them out and disinfect anywhere that they touched. The recalled eggs have ‘P-1065’ or ‘P-1359’ stamped on the side of the carton,” said Jory Lange, a national food safety lawyer.

The Plaintiff in this case is on the road to recovery, but is still dealing with weakness and fatigue, says Jory. “She’s still recovering from this. Her husband says she continues to struggle every day, and they never want this to happen to anyone else.”

The FDA Finds Rodents and Unsanitary Conditions at Rose AcreFarms

Since the announcement of the Salmonella outbreak and massive egg recall, the Food and Drug Administration initiated inspections at the egg facility, where the agency found a variety of violations, some dating back to September of 2017. The FDA found that Rose Acre Farms failed to correct serious safety problems.

“If Rose Acre farms had fixed their rodent problem in the fall of last year, maybe this outbreak wouldn’t have happened,” said Jory. “The time to make sure that you have safe practices is before the 207 million eggs are laid.”

The FDA has come forward with its findings of its inspections of Rose Acre Farms, Inc.’s Hyde County Egg operation. And the findings are not pretty. Severe rodent infestation, fly infestation, and unsanitary cleaning practices in the egg processing areas are among the laundry list of food safety violations found at the location. For the full report, you can visit the FDA’s website here.

Jory was interviewed today by the Washington Post about the most concerning aspects mentioned in the FDA’s report, rodents:

“The problem with rodents in a facility that’s making food is that they spread pathogens and pathogens can be deadly. So, whatever it takes to get rid of them, you’ve got to get rid of them. Otherwise, you’re endangering the public.”

Jory also commented on Rose Acre Farms’ response to its rodent infestation:

“The worst thing about this is it wasn’t like this was news to Rose Acre Farms when the FDA got out there. If Rose Acre Farms had just taken actions last year, there might not have been a Salmonella outbreak.”

About the Outbreak and Recall

The CDC reports that 11 people have been hospitalized and 35 people from 9 states have been infected with Salmonella as part of this outbreak, including: Florida (2), New York (8), Virginia (8), Pennsylvania (6), North Carolina (5), South Carolina (3), New Jersey (1), West Virginia (1), and Colorado (1).

One of the main challenges of responding to an outbreak is making sure everyone is aware of the danger. In the case, the FDA recalls are important warnings for consumers. Because of the long shelf life relative to other fresh foods, some consumers may still have the eggs in their refrigerator.

Over 200 million eggs (206,749,248 to be precise) have been recalled by Rose Acre Farms, Inc. as a result of this outbreak. That includes Rose Acre Farms’ partner brands: Coburn Farms, Country Daybreak, Crystal Farms, Food Lion, Glenview, Great Value, Nelms, Publix, Sunshine Farms, and Sunups.

The affected eggs were sold to grocery stores and restaurants. The FDA is asking people who purchased eggs to check their refrigerators. The FDA confirmed “all consumers should check their eggs for a plant number of P-1065 and a Julian date between 011 and 102 or a plant number P-1359D and Julian date 048A or 049A with Best By dates of APR 02 and APR 03.” A full listing of the recalled products is noted here.

On May 4, 2018, the FDA disclosed a list of domestic consignors distributed the products to foreign consignees. This information was made public in hopes that it would enable foreign authorities and regulatory counterparts to follow-up with foreign establishments that received the recalled eggs. A list of the consignees is mentioned here.

About Jory Lange and Rebecca Vinocur

When corporations sell food contaminated with E. coli, Listeria, Salmonella, or other food poisoning pathogens, Jory Lange helps the families who have been harmed. One of the nation’s leading food safety lawyers, Jory Lange has helped families from Florida to California, the Mid-Atlantic to the Midwest, and in states across the nation.

Rebecca Vinocur is one of Florida’s leading products liability lawyers, with a special emphasis on helping families who have been harmed by asbestos and mesothelioma.

Like most Americans, eggs have always been an important part of my diet. Scrambled. Fried. Hard-boiled. Deviled. I love them in many different ways from different types of birds. Duck eggs being among my favorites.

But eggs hold a special place in my heart, not just my plate. Because I am the granddaughter of a poultry and egg farmer.

Bird Raising and Egg Picking, A Family History

Raising poultry and eggs go back generations in my mother’s side of the family. Growing up, Grandpa’s father (my great grandfather) raised pigs, chickens, and ducks in Minnesota. In my youth, my grandfather had every bird from silkie chickens to pigeons, from geese to ducks, as well as the occasional turkey and pheasant. He even had a peacock and a peahen for a while I was in middle school.

Since before I could walk, I have played with chickens and ducklings. I have been chased by geese and have gobbled with turkeys. I’ve cried the tears of a child who dared name a rooster that was later served for dinner during a Sunday family meal. I have, on more than one occasion, lovingly thanked a hen for her eggs, as I gently removed them from her nest and put them into my plastic Easter basket. I’ve spread seed and made bird feed.

One of my last and fondest memories with my grandfather centered around making a turducken – well, technically a “turgoosen” – on a very cold Las Vegas morning the day before Thanksgiving. He had raised the three birds for months to prepare them for our meal. We talked of bird farming, de-boning, and how proud he was of his flocks. As we sat there, with only the warmth of the smoker he was preparing outside, I saw what everyone hopes for in the ones they love. I saw a man with passion. A man who truly loved what he did.

And our meal that year was one of the best I remember having in my life.

Egg Safety is Simple, Even a Teenager Can Do It

My mother, like me, is a worry wart. She and I prefer the term “cautious” instead of “anxiety ridden.” We both just want our kids (and others) to be safe. So, it is no surprise that early in my life I learned the proper care and feeding of poultry.

“The birds stay outside, Candess. They are happy in their coops.”

“Sweetie, did you wash your hands after you collected Henrietta and the girls’ eggs?”

“Candess, leave your shoes outside. They are dirty from being near the birds. We do not want to get germs into the house.”

The list goes on and on.

My mother and grandfather were always quick to remind me that poultry are animals and that animals have germs. My grandfather always washed the eggs before he stored them in the refrigerator and always washed his hands after. He never allowed us to eat undercooked eggs either. He always reminded me that uncooked eggs could make you sick. Salmonella was a common word I heard when it came to germs and birds.

It was the summer of my junior year of high school that Grandpa allowed my friends, my sister, and I to come to his ranch for an evening bonfire. We arrived early, because Las Vegas city kids love the idea of seeing a ranch. After my sister and I gave them a quick poultry and egg safety lesson, the lot of us went to work cleaning the coops, feeding the birds, and collecting eggs. In return, Grandpa had made us a bonfire, complete with roasted pork and s’mores. A wonderful reward for helping an elderly man tend to his chores.

What Does Your Story Have to Do with the Egg Outbreak?

For egg farmers, food safety is not optional. It is mandatory. Grandpa did not call it “food safety” back then, but cleanliness and good hygienic practices were always implied and practiced. You were not allowed to be near the birds unless you understood that.

Today, I find myself in the middle investigating an outbreak of Salmonella Braenderup illnesses that have affected several of our firm clients. The causes for the outbreak were released by the Food and Drug Administration recently. Among them were rodent infestations, poor conditions of chicken coops, and a general lack of proper sanitization, to name only a few. Now, I know better than the next girl that chickens are messy. But if Grandpa was alive, he would tell me that someone needed a talking to about keeping it clean.

And rightfully so.

There are 35 linked cases of Salmonella in 9 states linked to its outbreak. Several recalls have been initiated, trying to recover over 200 million eggs that were sent to the retail marketplace. This is one of the largest recalls of eggs since the Wright County Farms recall in 2010. Other countries also received those tainted eggs and have initiated warnings of their own. More cases may be linked and case counts may grow.

But we have been here before. The FDA made the Egg Safety Rule in response of outbreaks like this. Proposed in 2004, the rule was live on the FDA’s website in 2009. They were provided to the world in 2010 during the Wright County Egg outbreak. The information is still there even as I finish this post. The proposal was simple:

“…[to] set out several measures to be taken by egg producers to prevent the contamination of shell eggs with [Salmonella] during egg production, such as implementation of biosecurity and pest control programs, environmental and egg testing requirements, and requirements concerning refrigerated storage of eggs at the farm and diversion from the table egg market of eggs from flocks in which [Salmonella] has been detected…”

In short, practice good food safety behaviors to ensure your consumers do not get sick.

There are many more items outlined and described in the entire 73–page document, but I am sure you get where I am coming from. Like Grandpa always taught me, we cannot cut corners where birds, eggs, and germs are concerned. Because they can (and will) make you sick.

What Can I Do as a Consumer?

We are fortunate to know what farm is implicated, who packaged the eggs, and where they went. You don’t need to be a chicken farmer (or the granddaughter of one) to protect your family. During the recall, it is a good idea to check your eggs to see if yours are even included. You can check your eggs against the recall list here. As always, handwashing, cooking your eggs to the proper cooking temperatures, storing them properly, and sterilizing all food preparation and storage surfaces are good ideas. These practices will help reduce the likelihood of foodborne illness and help stop outbreaks.

As my grandfather and mother would say, “you want pepper on your breakfast, not germs.”

Have you ever stopped to think that maybe the eggs you’ve just stirred into your cake batter have been on far more intense of journey in their few weeks of existence than you have taken this entire month or year? Maybe, for some, their entire lives? It is incredible the journey of the egg from the farm to your plate.

Honestly, you probably haven’t wondered that, and it’s no wonder. But the fact of the matter remains that a surprisingly few number of egg consumers understand the process an egg goes through before being carefully organized onto a shelf in the refrigerated section of your favorite grocery store.

No matter where you shop, the type and brand of egg you buy, and how many egg recalls are going on across the nation, eggs must be properly processed in order to be available for sale. The eggs you buy could be up to two months old, have traveled extensive distances, and possibly be well beyond their expiration date. Since these aren’t exactly the kinds of eggs you want to stock up on, it seems reasonable to educate yourself on the journey of your average egg in order to be sure you purchase the ones you want.

The Epic Journey of the Egg

Obviously, the egg’s journey begins inside the chicken. Once you have healthy hens, you will soon have healthy eggs. Chickens lay one egg per day on average, normally during the morning. Either a farmer will come retrieve the eggs or—since chicken coups are often made to make egg-gathering easier for the farmer—they roll down an incline built into the coup and land on a conveyor belt running the length of the barn.

Pete and Gerry, organic egg farmers, wrote an article in which they describe what happens next:

[The egg] will usually sit motionless on the belt until about 11AM when the farmer turns on the belt and gets ready to pack eggs in the packing room. The conveyor delivers the egg, along with several thousand others from that morning, to the packing station. A packing machine gently loads the eggs from the conveyor into plastic trays.

The process from here becomes rather fascinating! In most situations—ones like Burnbrae Farms—certain companies retrieved eggs from egg producers with refrigerated trucks in order to run them through their own grading machines, which highly complex and intelligent machinery used for cleaning, sorting, and packaging eggs based off individual quality. Margaret Hudson of Burnbrae Farms in Canada explains the purpose and functioning of a grading machine in a detailed video, saying that when their trucks bring back an untold amount of eggs from egg producers, they’re kept in a refrigerated room where tickets sort them: regular, Omega3, free run, etc. They’re careful to keep the eggs organized.

Next, ungraded eggs are moved into the grading room in order to sort them for supermarkets. Eggs are run through a massive contraption where a conveyor belt takes them through an egg-washing and -drying machine (eggs can carry salmonella on the outside of their shells, so it’s important to properly sanitize them and remove the bacteria).

Once properly cleaned, the eggs are sent through a “candling machine”. This stage is normally completed inside a dark room with a strong light shining up from below the conveyor belt, illuminating the eggs in order to easily review discrepancies in the eggs. An operator pulls out the imperfect eggs, removing those with cracks, dirty shells, and uncentered yolks. All the eggs that remain through the process are passing Grade A eggs, the ones for sale at your local supermarket.

After this, eggs are separated by weight: large, jumbo, regular, small, etc. This process is usually done with a computer system. Then the eggs are deposited into their proper food cartons, the cartons are coded, and then cartons are packed into bigger boxes, and boxes packed onto skids, and skids sorted via each grocery store’s order. After this, the only thing left is to be loaded onto trucks and distributed to the correct store, then the grocery store takes over the shelving and sales. You are obviously responsible for the purchasing and consumption.

Quite a process!

Got It?

But how can you use this new understanding of the process to buy better eggs? Well, thanks to the codes that the grading companies stamp onto the egg carton (and sometimes the egg itself) you’re able to at least roughly determine the age of the egg, where it was packaged, and how long it will still be good. Most people are familiar with the good ol’ sell-by or expiration date. This is a handy dandy tell-tale that’ll give you the first warning of whether or not you should buy the egg (if the egg says EXP Aug 5 and it is already September 5th, don’t buy the eggs, kids).

But beyond that, there is also a three-digit number stamped onto egg cartons. This little code tells you what day of the year the eggs were packaged! So, if it says 009, then they were packaged on the 9thday of the year (January 9th). Granted, this can get confusing when the code says 267, but it’s an easy enough to estimate. For instance, if it’s Christmas break and that code says 123, maybe you should pick a different carton.

Lastly, there’s normally a plant number stamped on the carton which is where the eggs were packaged. In case you wanted to know.

See How Contamination Can Occur?

With so many different spots and stops on the journey to the grocery store, it is important to remember that contamination can occur. From farm to farmer to supplier to distributer, there are many different ways contamination can happen – from human interaction or just filth. This is why cooking eggs to their correct and optimum cooking temperatures is so important, to ensure you and the people you love do not get sick.

While investigation is ongoing, it appears that rodents may be responsible for the recent Salmonella Braenderup outbreak linked to shell eggs, according to recent reports. Yikes! No one wants to think about rats crawling around on their food. As of the last Centers for Disease Control and Prevention (CDC) outbreak update, 23 people have been reported ill, 6 of which required hospitalization. This outbreak spans 9 states including: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia, and West Virginia. All gross thoughts aside, this outbreak is pretty serious and many people have fallen ill as a result of these food safety violations.

Recall Issued

After the farm came under investigation, they have fully cooperated with investigators and performed due diligence by initiating a voluntary recall. This comes after site visits ranging from March 26, 2018 to April 7, 2018.

Once reports of people becoming ill began to link back to the Rose Acre Farms’ Hyde County Farm in North Carolina, Rose Acre Farms of Seymour, Indiana issued a voluntary recall for 206,749,248 eggs (plant number P-1065D, Julian date 011 through 102).

These eggs have also been repackaged and labeled under multiple brand names, including:

Coburn Farms

County Daybreak

Crystal Farms

Food Lion

Glenview

Great Value

Nelms

Publix

Sunshine Farms

Sunups

This recall issued on April 16, 2018 was issued out of an “abundance of caution.” For context, this is about 90 days of output, as this farm produces about 2.3 million eggs a day. This is the largest outbreak related to eggs since 2010 where 550 million eggs were recalled from 2 Iowa farms.

Other distributors have followed suite, such as Cal-Maine Foods, Inc., who also issued a voluntary recall for one load of eggs (23,400 dozen eggs), as they purchased them from Rose Acre Farms and re-packaged them at the Cal-Maine Foods facility. Identifying the source was crucial, as this is a common practice in this industry. Many companies source from the same farms and package under their own brand names.

Unsanitary Conditions Cited at Farm

Upon U.S. Food and Drug Administration (FDA) inspection, unsanitary conditions were found. While you don’t expect a farm (let alone one containing live animals) to maintain pristine conditions, certain housekeeping and food safety measures are important. The reported conditions allowed for the “proliferation and spread of filth and pathogens throughout the facility that could cause the contamination of egg processing equipment and eggs.”

This is not a new problem for this farm. A routine review of the farm’s pest control records indicated issues with ongoing rodent infestations. Despite this information, rodents, baby mice, and even dead carcasses were observed in addition to workers who weren’t following proper sanitary practices. These unsanitary practices included touching their hair or faces and even what is indicated as their “intergluteal cleft” before touching food contact surfaces and even the eggs themselves without changing gloves or washing their hands. What is an intergluteal cleft you might ask? It’s the groove between the buttocks. I’m just going to leave you with that image.

If that wasn’t enough, other questionable conditions were reported by federal inspectors. The report indicates sanitary infractions such as “condensation dripping from the ceiling, pipes, and down walls onto production equipment” that pooled onto the floors. Also, a steel wool scrubber that workers use to clean debris off equipment was half-hazardly stored in a dustpan “floating with debris and grime” in a pool of water. Dirty water on equipment, supplies and product is a bad situation regardless if this is a farm or indoor facility. This environment breeds all kinds of bacterial pathogens.

Government inspectors also observed rodents scurrying in manure pits, grime and food debris coated equipment, and a swarm of “large flying insects too numerous to count.” While waste products are expected on a farm, pest control and gross contamination can occur if these aspects are not managed properly. Many farms may experience an occasional rodent issue in the chicken facilities. It is almost unavoidable. Anywhere food is stored, rodents may take advantage of the food source. Safe manufacturing practices require a pest control plan and regular mitigation of any issues observed.

Investigators expect a response to the report from the farm and measures that will fix the current problem and prevention policies to keep this from happening again in the future. An outside spokesman for Rose Acre Farms, Gene Grabowski, explains that the report “is based on raw observations an in some cases lack proper context.” While the company is preparing for a formal response to the report, Grabowski urges that people “wait until all the facts are presented before rushing to judgement.” Rose Acre said it does “everything possible to safeguard our flocks and to ensure that we are providing a safe, affordable and abundant supply of eggs to U.S. consumers.” That being said, whether in or out of context the facts are startling.

How Rodents Can Contribute to Contamination

In addition to the yuck factor, rodents can cause a variety of health risks in any environment, particularly where food is manufactured or distributed. Rodents, such as mice and rats, are carriers from a variety of diseases such as:

Hantavirus

Hemorrhagic Fevers

Lassa Fever

Leptospirosis

Lymphocytic Chorio-meningitis (LCM)

Omsk Hemorrhagic Fever

Plague

Rat-Bite Fever

Salmonellosis

South American Arenaviruses

Tularemia

In the case of this Salmonella outbreak linked to shell eggs, salmonellosis.

In addition to rodents carrying these diseases and depositing bacteria by way of their waste products, rodents can track other contaminants throughout the facility and on to the food products. It is unclear whether the contamination originated from the rodent feces or rodents tracking bacteria from nearby manure piles, but either way pests are a problem in a food production facility.

If chickens become infected from rodents tracking contamination, that bacteria can pass onto the eggs. The chicken anatomy is set up where the eggs and digestive waste pass through the same opening. In other circumstances the bacteria can even infect the hen’s ovary or oviduct. In this dangerous case the bacteria can infect the egg before the shell forms around it, trapping the infection inside.

Maybe you heard about it, maybe you didn’t, but huge grocery corporations across America (like Walmart, Food Lion, and other chains) have been recalling over 206 million eggs in response to The Food and Drug Administration’s (FDA) Salmonella-contamination concerns. There have been 23 reports of illnesses (diarrhea, fever, abdominal cramps—symptoms not unlike those of food poisoning) have caused this nation-wide alarm, startling American’s and posing untold amounts of questions: Will eating eggs make me sick? Do all eggs have Salmonella in them? How does Salmonella get in eggs? Will we ever have good eggs again, and how will we be able to trust that they’re good?

It is Easier Than You Think

With eggs being one of America’s most nutritious and economical foods, it’s no wonder this occurrence has caused such an upset. The crazy thing about it, however, is that it possible to avoid Salmonella outbreaks!

When handling any sort of raw food (meats, fish, and even, fruits and vegetables) a certain amount of carefulness and knowledge is not only ideal but necessary in order to prevent foodborne illnesses. Eggs are no exception.That doesn’t make purchasing them at the grocery store dangerous (any more than purchasing a raw chicken is dangerous), as long as you understand that eating it raw, undercooked, or expired presents you with some risks.

For eggs, that risk is Salmonella.

Salmonella Can Be Tamed

According to the Centers for Disease Control and Prevention, “Poultry may carry bacteria such as Salmonella that can contaminate the inside of the eggs before the shells are formed. Eggs can also become contaminated from the droppings of poultry through the laying process or the environment (e.g., contaminated poultry feed or bedding)”. Therefore, Salmonella is a bacterium that grows sometime during the laying process, usually while the egg is still inside the chicken because of a Salmonella colonization in the ovaries, or sometimes after a while in the nest, contaminated with chicken droppings or food. Consequently, the bacteria can be on either the inside or the outside of the egg, making it sound altogether scary and gross. Yes! Even the shell can be contaminated. The USDA confirms, “[c]ontamination of eggs may be due to bacteria within the hen’s reproductive tract before the shell forms around the yolk and white. [These bacteria do not] make the hen sick.”

Now, it’s important to understand that the germ isn’t in every egg, and even if the egg is contaminated with Salmonella, it is possible to eat it without getting sick—as long as you don’t handle your eggs carelessly. That isn’t to say that you should eat Salmonella contaminated eggs, but rather that if you handle eggs properly, it’s possible to eliminate your risk of getting poisoned by the bad ones that just so happen to make it home to your kitchen.

So, what are some ways to be careful? For one, purchasing pasteurized eggs significantly decreases the likelihood of buying germy eggs. In addition, keeping your eggs refrigerated at all times, washing them before using them, and discarding cracked or dirty eggs helps eliminate Salmonella contamination.

But what’s the thing that kills Salmonella altogether?

Enough heat.

That’s right. Salmonella is bacteria and that bacteria can’t survive through a satisfactory amount of cooking.

Think about it. Do you eat your chicken raw? No. If you see that it’s raw, you throw it back on the heat because that raw will make you sick. And if you order a burger at a restaurant, isn’t there a warning on the menu saying that consuming undercooked meats could make you sick? That’s because of bacteria, and eggs are similar in that way. That’s why you’re not supposed to eat raw cookie dough, or brownie batter, or scrambled eggs that are still ooey and gooey.

According to the CDC, you should “cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter”. In addition, when making foods that contain raw eggs, or even lightly cooked eggs (hollandaise sauce, some salad dressings, certain desserts, etc.), you should be sure to use only pasteurized eggs. Washing things with soap and water that have come into contact with raw eggs (things such as your hands, counter tops, utensils, dishes, cutting boards, clothes, and whatever else) is also important to preventing Salmonella contamination.

It’s really that simple. Raw eggs have the potential to contain bacteria, but if you properly cook them, then you’ll eliminate that bacteria. The good news is, some egg products are pasteurized! FoodSafety.gov notes:

“Egg products, such as liquid or frozen egg substitute, are pasteurized, so it’s safe to use them in recipes that will be not be cooked. However, it’s best to use egg products in a recipe that will be cooked, especially if you are serving pregnant women, babies, young children, older adults, and people with weakened immune systems.”

Now, it’s important to note that Salmonella poisoning isn’t an inconsequential issue. It can be life-threatening to older adults, infants, and people with weaker immune systems, and has been known as the cause of death before. But Salmonella poisoning can also absolutely be avoided with a proper handling of eggs. You should definitely avoid eating an egg that you know for sure is contaminated, and you can find more information about what eggs have been recalled here and return any of yours that fit that bill. Otherwise, you should feel free to replenish your egg supply, scramble up a fully-cooked breakfast, and enjoy a nutritious meal.

It has been eleven days since the CDC issued this statement concerning a Salmonella outbreak. The culprit: shell eggs. Twenty-three people are currently sick in 9 states.

There is a high likelihood more cases will be linked to the outbreak. With multiple hospitalizations, this outbreak has become very concerning. I am happy to report that at the time of this writing zero deaths have been reported, clean-up and containment methods are in place, and (hopefully) those with the contaminated product are disposing of it and are aware of the dangers. I would call this a lucky miss from the standpoint of no fatalities, but it is also important not to dismiss this and move on.

This outbreak is still ongoing. But with a recall, we hope it will be over soon.

So, where do we go from here?

I believe it is important to glean three important lessons from yet another outbreak:

Knowledge – What is Salmonella?

Safety – How can I prevent it?

Preparation – What is the best way to prepare eggs?

What is Salmonella Braenderup?

The simple answer: it’s a bacterium. Most bacteria are necessary in our lives. They help us digest food, fight certain diseases, even give us nutrients. Less than 1% of bacteria are dangerous to people, so when an outbreak occurs, it is important to listen and follow directions. That 1%, even though invisible to the naked eye, can cause the most damage.

For a more comprehensive understanding of the Salmonella bacteria and what it is capable of, I will refer you to here and here. There is a lot of detailed information out there if there is a burning need to understand microscopic biology.

When it comes to Salmonella poisoning, only a doctor can know for sure. There are a few things to watch out for if you feel you have come into contact with tainted food:

Diarrhea

Vomiting

Cramps

Cold and chills

Fever

Keeping up-to-date isn’t difficult. If outbreaks happen, there is a good chance you will hear about them. It’s also a great idea to follow Make Food Safe on Facebook. Keeping ahead of issues concerning our food is essential for a healthy life.

Food preparation is the key to staying healthy

This will seem obvious to many, but the fact remains: Salmonella can only make you sick if you ingest it. If food was always prepared with care and safety in mind, these outbreaks would all but disappear. The question is how? How do we maintain constant care in our Cooking Dojo without becoming a germaphobe?

I for one love eggs over-easy. Sorry if that turns anyone’s stomach, but it’s true. So, every time I have eggs (or other foods – don’t forget there are other foods that can contain Salmonella too) I am rolling the proverbial dice. There are guidelines – rules if you will – for preparing eggs in order to eat safely. The Incredible Egg website has a whole section on how to prepare not only eggs, but foods that use eggs in the recipe. And these guys have been around long enough to be considered rock stars when it comes to egg knowledge.

I consider myself somewhat of a food connoisseur, but a few of these tips surprised even me.

How many of these “suggestions” did you know about/use/surprised you?

Tips and Tricks of Egg Making and Eating

Scrambled Eggs, Omelets and Fritters

Cook until the eggs are thick and all liquid is hardened

Fried Eggs

Cook both sides, cover with a lid, cook until whites are set and yolks begin to thicken

Poached Eggs

Cook gently in simmering water, avoid precooking and reheating

Baked Goods, Hard Boiled Eggs

Salmonella is destroyed at high temperatures and while cooking hard-boiled eggs

Lots of information to digest (pun intended). If you read through it all, consider yourself a semi-professional egg preparer. You never know, it may save your life one day.

Here are the staggering facts: “The CDC estimates Salmonella causes about 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States Emery year. Food is the source for about 1 million of these illnesses.” Let that sink in.

How do we keep ourselves safe from Salmonella?

The old adage “Cleanliness is next to Godliness” could apply here, even though I think my grandmother used to say it so I would clean my room. The point is to keep the preparation area clean. But that isn’t enough.

The first step upon hearing of an outbreak (of any kind to be honest) is to get informed, stop using that product, and wait for instructions.

In this case, we already have a long list of eggs being recalled. Look through the list to make sure you are not in possession of tainted food, then dispose of it correctly.

Remember: do not stop at just throwing out the tainted product. There also needs to be a thorough cleaning of anywhere the food touched, was stored, and utensils that may have come in contact with the food.

And ALWAYS was your hands.

In today’s world, you would think we would have a better handle on preparing food in a safer way. If you consider where we came from we have; but I think we can do better. This is where you and I come in. We need to be vigilant when we are preparing and handling food. Be it for ourselves, our families, or restaurants; in order to keep these microscopic menaces from intruding and possibly killing, we need to be aware of what the dangers are. Keep informed, practice safety, and prepare foods the right way.

At the end of the day it is the consumer who is a last line of defense. You have the power to protect yourself and your family from Salmonella.

Eggs are a staple at most home’s breakfast table. Fried, hard-boiled, deviled, poached, scrambled, or baked on toast. The egg is a protein rich meal or side dish for many. Regardless of how you serve it up, Salmonellais a risk factor when it comes to eggs.

The Centers for Disease Control and Prevention (CDC) issued a statement on April 16, 2018 that linked an outbreak of Salmonella braenderup infections with Rose Acre Farms shell eggs. At this time 23 people have fallen ill across 9 states, including: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia, and West Virginia. This has resulted in 6 hospitalizations so far.

Rose Acre Farms of Seymour, Indiana issued a voluntary recall on April 13, 2018 for a whopping 206,749,248 shell eggs due to potential contamination with Salmonella bacteria. These eggs are distributed under many different brands.

Brands include:

Coburn Farms

Country Daybreak

Crystal Farms

Food Lion

Glenview

Great Value

Nelms

Sunshine Farms

Consumers are asked to check for plant number P-1065 and Julian date range of 011 though 102. This information is printed on the package or carton. Consumers are urged to not eat the recalled shell eggs. Restaurants and retailers are instructed to not serve or sell them. The recalled product should be thrown away or returned to the place of purchase for a full refund.

How Does the CDC Know Rose Acre Farms Eggs are Responsible?

A variety of information sources are used to determine the source of an outbreak. Epidemiologic evidence, laboratory test results, and traceback investigations indicated that this outbreak was traced to Rose Acre Farms as the likely source of this particular multistate outbreak.

According to all of the patients who were interviewed, ALL of them indicated eating shell eggs leading up to their illness. Investigators compare this to a survey of unaffected healthy people, of which only 38% reported eating shell eggs. This stark difference increases the statistical probability that eggs are the source of the outbreak. Of the patients interviewed, 65% reported consuming egg dishes at different restaurants.

FDA traced the source of some of the shell eggs supplied to these restaurant locations to Rose Acre Farms’ Hyde County, North Carolina farm. FDA investigators inspected the farm and collected samples for testing. Laboratory testing identified the outbreak strain of Salmonellabraenderup in environmental samples taken at the farm.

Outbreak Investigation

Several agencies such as the CDC, the U.S. Food and Drug Administration (FDA), and public health and regulatory officials in several states are participating in the Salmonella braenderup outbreak investigation. Salmonella braenderup is one of the many pathogenic strains of Salmonella. Investigators know that each of the patients linked to the outbreak are infected with this strain due to their participation in the national subtyping network, PulseNet.

PulseNet is a database used by the public health and food regulatory agency laboratories and is coordinated by the CDC. DNA fingerprinting achieved by pulsed-field gel electrophoresis (PFGE) and whole genome sequencing allows very specific strain information to be obtained. Each patient diagnosed with an illness such as Salmonella will have the results of these tests uploaded into PulseNet. Outbreak investigators look at trends to identify if several people are sickened with the same exact strain. In these cases, an outbreak investigation is launched in an attempt to identify a source and help prevent others from falling under the same illness.

In this investigation, as of April 16, 2018 a total of 23 people were infected with the same strain of Salmonella braenderup. Whole genome sequencing of bacteria obtained from sick patients indicated a close genetic relationship between all responsible bacteria. Illness onset ranged from November 16, 2017 to March 22, 2018. Whole genome sequencing results did not predict antibiotic resistance in the samples taken from 14 of those patients. Additional antibiotic resistance testing is underway.

What Do I Do If I Have the Recalled Eggs?

If you happen to have any of the recalled eggs in your home, you really need to do a little more than just tossing them in the trash. Salmonella can be in and on the packaging in addition to being on the eggs themselves.

The CDC recommends 5 simple steps to properly and effectively clean your refrigerator to protect yourself and your family from the recalled product. To begin, you will need to gather a few supplies. They suggest sealed bags, warm soapy water, clean towels, and an optional water with bleach. A diluted bleach solution is best to kill pathogenic bacteria.

Step 1: Throw out recalled food.Throw out the recalled food and any foods that are stored with or touching the recalled food.If possible, you will want to contain the contaminated foods. This is where the sealed bags come into play. Place the foods in a sealed bag and place in the garbage. If possible, take the garbage out of the house. If the potentially contaminated food was stored in reusable containers, be sure to wash with warm, soapy water prior to reusing. It is best to do this as soon as possible to prevent cross-contamination.

Step 2: Empty your refrigerator.To ensure that everything in your refrigerator is clean and safe, you will want to completely empty your refrigerator. Place all items on a counter or table so that you can fully clean the refrigerator. Take out shelving, drawers, and any removeable parts in your refrigerator. Be sure this process is completed within 2 hours, as food can become dangerous beyond that point.

Step 3: Wash removable parts. All shelving, drawers, and removable parts should be washed by hand with warm, soapy water and dry with a clean towel. Allow cold glass shelves to come to room temperature before running under hot water. The glass could crack when temperature changes are drastic.

Step 4: Clean and Sanitize Inside the Refrigerator. Be sure to wipe the inside of the empty refrigerator. Inside all the doors and any non-removable drawers should also be wiped down. While not entirely necessary, an extra decontamination step is optional. Use a bleach solution made from 1 tablespoon liquid bleach to 1 gallon of water. Wipe the refrigerator down with this solution after the initial soap and water cleaning.

Step 5: Return Shelves, Drawers, and Food. After refrigerator is clean and dry, return all shelves, drawers, and other removeable parts where they belong. Wipe all food and drink containers with warm, soapy water prior to restocking in the refrigerator.

Once your refrigerator is clean and all items back at a safe temperature, wash your hands with warm, soapy water. To be safe, also clean counters where items were placed during the cleaning process. As a final step, wash any towels used before using them again.

MakeFoodSafe.com will continue monitoring the outbreak as more details emerge. Stay tuned to MakeFoodSafe.com and CDC’s outbreak page for more information.

FDA is currently investigating a Salmonellaoutbreak linked to eggs being produced at Rose Acre Farms’ Hyde County Farm. The authorities have advised the consumers to not eat eggs produced at these farms because, as of 13th April 2018, these eggs have caused 22 reported infections of a rare form of Salmonellaacross multiple states last month. According to the Federal Food and Drug Administration, the eggs from the farms were distributed across nine states of America, including: Colorado, New York, New Jersey, Florida, South Carolina, North Carolina, Pennsylvania, Virginia, and West Virginia.

The company has recalled more than 200 million eggs of its farm where the outbreaks were sourced. The investigators from FDA worked alongside CDC and state authorities to conduct traceback searches to find the eggs that were causing illnesses. The farm is located in Hyde County in North Carolina and owned by Rose Acre Farms of Seymour, Indiana.

About Rose Acre Farms:

Rose Acre farms is the second largest producer of eggs in the United States. They employ 2000 people and own 3 million egg laying hens that produce about 2.3 million eggs in a day just at that one farm. According to a statement released by the company, they have a United States Department of Agriculture inspector on site daily. The company is the manufacturer of shell eggs, specialty eggs and several other quality egg products, such as: dried eggs, egg protein powder, etc. The Hyde County Farm in Carolina has never been involved in the outbreak or recall before. They have also never been involved in a serious safety violation before. The company is cooperating with the officials and investigators that are working on the recall.

What should you know about the products being recalled?

Eggs from the Hyde county farm have been sold under numerous brand names to various restaurants and supermarkets like Coburn Farms, Country Daybreak, Food Lion, Glenview, Great Value, Nelms and Sunshine Farms. The egg cartons that are affected by the recall are labeled with the plant number P-1065. The packet dates should be between 011 to 102 according to the Julian number system. The Julian dates start with 001 as the start of January and 365 as the end of December or end of year. So, these dates mean the packing has been done within January 11 through April 12 of 2018. This number system is quite common on egg cartons.

FDA has urged consumers to check the labeling before they purchase eggs and avoid the products that are contaminated.

Timeline of the outbreak:

The following is a brief timeline of the investigation into this outbreak:

March 5, 2018 – A cluster of Salmonella Braenderup infections in multiple states were reported to FDA. Investigators at FDA along with CDC and state authorities started an investigation. They began collecting additional information and traceback activities in order to identify a common food source among the reported infections. Eggs were identified as a possible source after interviews were conducted with the ill persons. FDA went through several records in order to identify the source of eggs which people ate.

March 26, 2018 – April 11, 2018 – FDA conducted an in-depth inspection of the Hyde County farms once they got to know the eggs were produced there. They started collecting samples for the testing at the farm.

On April 11, 2018, FDA received a confirmation from their laboratory analysis that one of the samples collected from the Rose Acre Farm in North Carolina has the same Salmonella strain that is making people ill in several states. This evidence has confirmed that the Hyde county farm of Rose Acre Farm Inc. is the likely source of the eggs that have caused infections.

April 13, 2018 – Rose Acre Farms Inc. issued a voluntary recall with plant number P-1065 and that have Julian dates from 011 through 102. These numbers are printed on the cartons of the eggs.

The investigation is under way and the FDA will keep on providing updated information as soon as it is available.

Previous Outbreaks Related to Eggs:

2016 Good Earth Egg Company Outbreak:

The last egg outbreak in the United States was in 2016 and the strains of Salmonella Oranienburg were identified in the infections. A total of 8 people were identified from 3 different states. The eggs were sourced to The Good Earth Egg company and they recalled all their eggs that were a possible source of contamination. The investigation ended with the recall. There were no deaths due to the outbreak.

2010 Half-A-Billion Egg Recall Outbreak:

The last big outbreak related to eggs that caused Salmonella was reported in 2010. Half a billion eggs were recalled as a result of the outbreak that caused more than 3500 reported illnesses in a period of around 6 months. Salmonella enteritidis was the strain of the infection. The recall was traced back to Wright County egg and Hillandale farms of Iowa.

What do consumers, retailers and restaurant owners need to do?

All the consumers and retail owners who are in possession of the contaminated products should either throw them out or return it to the place of purchase for a full refund or exchange. They should not keep products that are the source of pathogens as they risk cross contamination to other products and equipment.

To stay safe, it is crucial that you follow proper food safety practices. Wash and sanitize all the kitchen equipment, such as: cutting boards, knives, surfaces, etc. Always maintain extra care with raw meat and dairy products as they are a source of pathogens.

If you feel ill or think might have consumed the recalled products, we recommend you contact your health care specialist as soon as possible.

Salmonella infections can cause vomiting, diarrhea, and abdominal pain. In severe, cases, fever and bloody diarrhea may also be present. The symptoms can start between 6-72 hours after the infection. The diarrhea can be severe. Most patients will recover from the disease within 4-7 days without any need for antibiotics. The infection can cause complications in older people, children, pregnant women, and those with compromised immune systems. Hospitalization may be required in some cases. Medical care is recommended, as urgent medical care can help reduce the potential of long-term complications.

As I found myself making my children a breakfast of fried eggs yesterday, I happened upon the Food and Drug Administration’s recall notices. Yes, as a food safety addict, I find myself reading the recall news in the most interesting of times.

To my chagrin, shell eggs are under a voluntary recall for a rare form of Salmonella. And not just a small recall. The largest of its kind since the 2010 DeCoster Farms outbreak. There are 22 people who are sick from the East Coast. And more may be linked soon in the coming weeks.

Needless to say, I dumped the eggs in the trash, and the children celebrated with cereal. Meanwhile, I scrubbed my refrigerator and countertops within an inch of their lives. I know I am not on the East Coast. But I have learned over the years that it is much better to be safe than sorry.

My worry is that children are the most likely to get salmonellosis, the fancy name for a Salmonella infection. In fact, the rate of infections diagnosed in children less than five years old is higher than in any other age group.

Well, with another outbreak comes a slew of questions. I am here to report that I have done my homework and have made a handy list of facts for those, like me, who want to keep their families safe during an outbreak (and recall) such as this one.

Just the Facts

Who?

Indiana-based Rose Acre Farms has been identified as the source of this outbreak. After traceback investigations were conducted by the Food and Drug Administration, a voluntary recall was issued. The farm is actually a collective of farms with 17 facilities spread across 8 states. The farm at the root of the issue hails from Hyde County, North Carolina. Interestingly enough, this particular facility produces 2.3 million eggs a day from 3 million hens.

What?

Eggs. Shell eggs to be more specific. Almost 207 million of them have been recalled. The eggs do not say “Rose Acre Farms” on their cartons, but rather, were sold under lots of different brand names like Coburn Farms, Country Daybreak, Food Lion, Glenview, Great Value, Nelms, and Sunshine Farms. For the specific lot codes, Julian calendar dates, and names, you can visit the FDA’s recall announcement page here.

Where?

The potentially tainted eggs were distributed in Colorado, Florida, New Jersey, Pennsylvania, Virginia, West Virginia and the Carolinas. They were sold to retail stores and restaurants, including Walmart and Waffle House.

When?

The recall was announced on April 13, 2018. But that is not the “when” that is most important. So far, the eggs at issue appear to have been produced between January 2018 and April 11, 2018. The potentially contaminated eggs are most likely still on store shelves and in restaurant refrigerators waiting to be made into someone’s breakfast.

Why?

The eggs are believed to be contaminated with a rare form of Salmonella called Salmonella Braenderup. How the eggs have become tainted is still under investigation. But in past outbreaks, eggs have become contaminated through exposure to poultry feces or infected chickens. You see, many believe the egg’s shell is a barrier to prevent Salmonella bacteria from reaching the egg within. But an infected chicken can produce an infected egg before the shell is even formed, meaning the shell itself may already have Salmonella bacteria.

To add further to the question of “why,” the tainted eggs could pose a cross-contamination threat to any kitchen – restaurant, home, or otherwise. Salmonella bacteria can contaminate refrigerators, food preparation surfaces and materials, even sinks and other foods sitting nearby.

Surely, there must be more information?

Of course, there is. The FDA recommends that consumers and retailers avoid any shell eggs from Rose Acre Farms for the time being. In fact, the FDA is so concerned, they took to Twitter to get the word out:

The FDA further recommends that:

“People who think they might have become ill from eating possibly contaminated eggs should talk to their health care providers.”

“Consumers should always practice safe food handling and preparation measures. Wash hands, utensils, and surfaces with hot, soapy water before and after handling food.”

“For food preparation surfaces and food cutting utensils that may have come in contact with the potentially contaminated eggs, it is very important that the consumers thoroughly clean these areas and items.”

How do I know if I am sick?

Salmonella infections have a quick incubation period, usually anywhere from 6 to 72 hours. The symptoms are what someone would usually attribute to food poisoning, like:

How are we here again? Haven’t we (the proverbial “we” of the food production system) learned our lesson?

The FDA, the CDC, and the USDA are investigating the nuances of this outbreak. The answers are still to be found. It is not yet known exactly how the eggs became contaminated or what is being done to prevent future contamination. In the meantime, as we continue to eat our eggs, this food safety advocate recommends that you:

In recent months, a slew of animal foods, from treats to kibble, have found themselves under recall and scrutiny along with their human counterparts. Reports, even as recent as last month, have made claims of the findings of euthanasia drugs in canned dog foods. According to the most recent FDA statement on the recall:

“The FDA has informed J.M. Smucker that the firm’s action to remove products from the marketplace is now considered a recall. The FDA based this decision on a test by the firm confirming the presence of pentobarbital in the tallow ingredient used in the affected products.

The FDA is continuing its investigation and has collected finished product samples for testing that is currently pending. While the firm and FDA testing was pending, the FDA agreed to allow the firm to withdraw products from the marketplace because it was the quickest way to remove potentially adulterated product. However, now that the firm has verified that the products contain pentobarbital, an illegal substance in pet food at any amount, the firm has agreed to continue to remove product under the voluntarily recall process. The FDA will share more information as it becomes available.”

More Recalls

Since this time, yet more dog food and dog treats have been recalled, and what makes this particularly difficult is the obvious fact that our precious pets cannot advocate for the troubles that may affect them. They rely on us, their owners, to be vigilant about what they ingest and to heed any recalls associated with their food, play toys, and treats.

Recall Information

TruPet LLC, Carnivore Meat Company, and Steve’s Real Foods have recalled some varieties of dog food and dog treats due to the possibility of salmonella contamination. The Michigan Department of Agriculture prompted this recall following a collection of retail samples from batches of each product. Fortunately, no illnesses have been reported that were linked to these specific foods:

Carnivore Meat Company: Vital Essentials Freeze-Dried Beef Niblets Entrée for Dogs: Lot Number 13753. This product was distributed in the US through independent retailers as well as online retailers Chewy.com and Amazon.com. According to their website, affected consumers are encouraged to return the product to its place of purchase for a refund, and consumers with additional questions can call the company at 920-370-6542.

TruPet: TruDog Treat Me Crunchy Beef Delight: Lot Number 2019051413753. This product was distributed in the US via online retailer Chewy.com and TruDog.com. The FDA urges consumers who purchased the product to return it to the place of purchase for a refund. Consumers may also call the company for more information at 800-476-8808.

Lot numbers and distribution areas were not readily available, so contact the vendor directly, or you can consult the FDA for pet food recall information on their website: www.fda.gov.

How Our Pets Can Become Sickened

Our canine friends can become ill in the same way that humans do: bacterial pathogens such as salmonella can infiltrate the food or treats at any point from harvesting to production to preparation. Pet food can become contaminated with a pathogen such as Salmonellabecause the food originates from animals. Typically, pet food products are cooked to temperatures that destroy bacteria; however, if an additive to the food (such as flavoring) is added to the food after the cooking process, the pet food can become contaminated with these materials.

Salmonellainfections occur after the host (either human or animal) eats, or ingests, the food. It can also occur by coming into contact with contaminated products and subsequently touching your mouth or face, allowing the bacteria access to your gastrointestinal tract and causing disease. Salmonella is one of the classifications of diseases that affect your stomach or intestines and are spread between animals and people. Enteric zoonotic diseases are caused by germs such as Salmonella, E.coli, and Campylobacter.These bacteria can cause illness in your stomach and intestines and cause symptoms such as diarrhea, fever, or stomach cramps.

So the question arises, does this mean that pet food isn’t really safe given that there seem to be more and more pet foods and treats being recalled due to pathogens such as Salmonella? There are several reasons for this, one of which is that large scale recalls increase public awareness of and sensitivity to pet food safety. Another reason is that both manufacturers and the FDA have become increasingly hyper-vigilant with regard to bacterial pathogens in human food sources. That has led to increased surveillance and reporting of foodborne illnesses. Additionally, there is the Reportable Food Registry, an early detection reporting system that permits immediate reporting of safety issues with food and animal feed, including pet food. Typically, when any pathogen such as Salmonellaor E.Coliis detected in a pet food, a voluntary recall is issued, and the pet food is considered adulterated and unfit for consumption. In fact, the vast majority of pet food recalls has been voluntary and is not an indication that pet food is unsafe. It is, rather, an indication that prevention is being effected by catching the potential problem sooner rather than later.

Symptoms of Salmonella Infection in Dogs

Lethargy

Diarrhea or bloody diarrhea

Fever

Vomiting

Decreased or loss of appetite

Abdominal pain

People can get salmonellapoisoning from handling contaminated dog food or touching the unwashed surfaces that the food touched. If your pet is infected, they can also be carriers of the infection and transmit it to other animals as well as humans. If your pet has come in contact with the above-mentioned products, call your vet immediately.